3 Cheese Potato Casserole
Indulge in ultimate comfort with this rich and creamy 3 Cheese Potato Casserole, the perfect blend of hearty russet potatoes and a luscious three-cheese sauce featuring sharp cheddar, mozzarella, and parmesan. This casserole layers tender, golden potatoes with a velvety, seasoned cheese sauce, creating a dish that’s both satisfying and irresistibly cheesy. Baked to bubbly perfection with a golden crust, it’s ideal for family dinners, potlucks, or holiday spreads. Easy to prepare with simple ingredients and a touch of fresh parsley for garnish, this recipe delivers a comforting, crowd-pleasing side dish that pairs beautifully with roasted meats or a crisp green salad.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and slice them into 1/8-inch thick rounds.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden.
Gradually add the milk and heavy cream to the saucepan, whisking constantly to create a smooth sauce.
Continue to cook the sauce over medium heat until it thickens slightly, about 5-7 minutes.
Stir in the garlic powder, onion powder, salt, and black pepper.
Next, mix in 1 cup of the shredded cheddar cheese, 0.5 cups of the mozzarella cheese, and 1/4 cup of the parmesan cheese. Stir until the cheeses have completely melted and the sauce is smooth.
Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
Arrange a layer of potato slices on the bottom of the prepared dish, then pour a portion of the cheese sauce over the potatoes.
Repeat the layering process until all the potatoes and cheese sauce are used, finishing with a layer of sauce on top.
Sprinkle the remaining shredded cheddar, mozzarella, and grated parmesan over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Let the casserole cool for 10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 530 mg | 41% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1066 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
